500 grams of smooth flour
2 grams of salt
¼ teaspoons of nutmeg
60 grams of sugar
teaspoon of sugar
2 egg yolks
one bag of dry yeast
55 grams of lukewarm water (approx. 40 ° C)
280 grams of warm whole milk
100 grams of butter
orange / lemon zest if desired
1 l of oil
Ingredients for the cream:
500 grams of whole milk
4 egg yolks
200 grams of sugar
45 grams of smooth flour
pinch of salt
2 teaspoons real vanilla extract
peel two oranges
30 grams of butter
Sift flour into a bowl, add salt, sugar and nutmeg, and stir.
Heat the milk over a medium heat, then pour over the cold butter, which you previously placed in a bowl to melt and combine.
In one cup, mix the yeast and a teaspoon of sugar with lukewarm water. The water must not be too hot. The optimum temperature is around 40 Celsius.
Leave for a few minutes for the yeast to rise. You know it's ready when something like foam appears on top.
In a bowl with flour, add scrambled eggs, a lukewarm mixture of milk and butter, and the remaining yeast.
You can add orange or lemon zest if desired.
Put the dough attachment on the mixer, then leave it to work for 5-10 minutes, until the dough starts to separate from the sides of the bowl. You can also use a hand mixer with accompanying dough attachments or a cooker.
Transfer to a floured or lightly greased pan, cover with a clean cloth or cling film, and leave on warm to double, about an hour.
Then mix it a little on a floured surface and roll it out to a thickness of 1.5 to 2 cm.
Make donuts using a 5 cm round cutter.
Transfer them to a baking tray lined with baking paper, cover with a clean cloth and leave for 20-30 minutes to rest and rise. If you leave them for too long, then they will rise too much and become hollow during baking.
Bake the donuts in hot deep oil (at a temperature between 170 and 180 ° C) for a few minutes on both sides, until they get a nice golden color. Don’t bake too many donuts at once as this will lower the oil temperature too much so they will be greasy and won’t have enough room to rise.
When they are done, place them on a plate lined with paper towels.
Allow them to cool completely before filling with cream.
Preparation for cream:
Heat the milk in a medium-sized pot with a thick bottom.
In one bowl, mix egg yolks, eggs, sugar, flour and salt.
Gradually add the hot milk to the bowl with the yolks, stirring constantly with a food processor so that the eggs do not turn into scrambled eggs. It is enough to add half or two thirds of hot milk.
Pour the liquid into the pot with the remaining milk and heat, stirring constantly, over a medium heat until it thickens.
When done, add the orange zest, vanilla extract and butter.
Stir until the butter melts, then squeeze the cream through a strainer into a clean bowl to remove lumps formed during cooking.
Cover the cream with a transparent foil so that it touches the surface of the cream so that a "skin" does not form on the top.
Refrigerate to cool.
When you are ready to fill the donuts, transfer the cooled cream to a pastry bag with a filling attachment.
In the absence, you can always cut the donuts and fill them or use a smaller round extension, but first make a hole with something.
Before pouring milk to heat, fill the pot with water. That way your milk won't burn.
Donuts are most delicious if you eat them the same day, and you can also store them in a container with an airtight lid to keep them soft and fresh.
If your oil is too hot, the donuts will darken too quickly and will be heavy and raw inside. Otherwise, if it is not hot enough, it will be greasy.